Fish entree - lactose intolerant and celiac safe (see below)
1 1/2 lb baby octopus
1/2 lb eggplant, peeled and diced
2 red onions, cut in 8
4 anchovy fillets
2 clove garlic, minced
2 tbsp extra virgin olive oil
1/4 cup white wine
1/4 tsp hot pepper flakes
2 tbsp chopped fresh parsley
4 slices of toasted bread
In a deep non-stick skillet on medium-high heat, warm the olive oil and sautee garlic, anchovies and baby octopus; stir occasionally.
After about 5 minutes add wine and, once evaporated, lower to simmer, cover with lid and cook for about 10 minutes.
At this time, add onions and eggplants, stir and cook until onions are soft (about 8-10 minutes), then add hot pepper flakes and cook for 5 more minutes.
Season with salt, divide evenly into 4 individual bowls, drizzle with parsley and serve with toasted bread.
This recipe serves 4.
- If you like, you can add 4 peeled tomatoes together with the eggplants.
- You can rub toasted bread with garlic.
- You can use 2 tsp of anchovy paste instead of anchovy fillets.
- Celiacs: serve it without bread (or with a gluten free one)